Mini Carrot Bundt Cakes

These mini carrot cake bundt cakes are so easy to make and are perfect for Easter dessert or a spring brunch! Made with cake mix, carrots, and pineapples topped with homemade cream cheese frosting.

Carrot Cake Mix | Pecans Eggs | Carrot Crushed Pineapple | Milk Vegetable Oil CREAM CHEESE FROSTING Cream Cheese | Heavy Cream Powdered Sugar | Vanilla Extract CARROT DECORATIONS Powdered Sugar  Green and Orange Food Coloring


Mix the cake mix batter. Fill each bundt cup with batter, ⅔ full. Bake at 350˚ for 20-22 minutes.  Remove bundt cakes by inverting them onto a wire rack. Allow them to cool completely before frosting.


Mix the cream cheese with heavy cream until fully combined. Slowly add powdered sugar, then vanilla. Mix until combined. Dip each bundt cake in the frosting and allow to set.

Mix the remaining cream cheese frosting with additional powdered sugar. Divide the frosting and color one part orange and one part green. Add colored frostings to piping bags.

Pipe 4 or 5 small triangles on each cake for the carrots using the orange frosting, then pipe three little sprouts coming out the top of the carrot using the green frosting.

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